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In a large bowl with a hand mixer on medium speed, beat together cream cheese, powdered sugar, and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute.
Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight.
Get the recipe: Cranberry Orange ... salty pretzel crust that pairs irresistibly well with the spiced pumpkin cheesecake filling! Topped with a swirl of whipped cream, this is a gluten-free ...
Recipe Grand Prize Winner/City 1949 No-Knead Water-Rising Twists Theodora Smafield (Detroit, MI) 1950 Orange Kiss-Me Cake Lily Wuebel (Redwood City, CA) 1951 Starlight Double-Delight Cake Helen Weston (La Jolla, CA) 1952 Snappy Turtle Cookies Beatrice Harlib (Chicago, IL) 1953 "My Inspiration" Cake Lois Kanago (Weber, SD) 1954 Open Sesame Pie
Olson begins by candying orange peel and then turning it into a confection, a chocolate dipped orange peel. Next, she uses that same candied orange peel as a key ingredient in a fruitcake. Then, Olson creates a Southern Lane Cake. To finish things off, Olson creates her mom’s favourite Italian dessert, Candied Orange Cassatas.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. [4] [5] [6] Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked. [7]
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related to: cranberry orange cheesecake swirl bars recipemccormick.com has been visited by 100K+ users in the past month